Seasonal Fruit Tartlet Recipe

Make dough

In a bowl or food processor, combine 1.5 cups all-purpose flour, 0.25 cup powdered sugar and 1/8 tsp salt. Add 0.5 cup cold unsalted butter cubes and pulse or cut in with a pastry cutter until mixture resembles coarse crumbs with pea-sized pieces of butter.

Bind dough

In a small bowl whisk 1 egg yolk, 0.5 tsp vanilla extract and 1 tbsp ice water. Add to flour-butter mixture and gently mix until the dough just comes together. Do not overwork; if too dry add up to 1 tsp extra ice water.

Chill

Turn dough onto plastic wrap, press into a flat disc, wrap tightly and chill in refrigerator for at least 1 hour (or up to 2 days).

Roll and blind-bake

Preheat oven to 350°F (175°C). Roll dough on lightly floured surface to about 1/8" (3 mm) thick. Cut rounds to fit six 4-inch tartlet pans (about 3.5–4" diameter) or one 9" tart as desired. Gently press into pans, trim edges, and refrigerate 15 minutes. Line shells with parchment and fill with pie weights or dried beans. Bake 12–15 minutes until edges set, remove weights and parchment, then bake an additional 5–7 minutes until golden. Let cool completely on a rack.

Prepare ingredients

Scrape seeds from 1 vanilla bean (or measure 1 tsp vanilla extract). In a medium bowl whisk together 3 egg yolks, 0.5 cup granulated sugar and 3 tbsp cornstarch until smooth and pale.

Heat milk

In a saucepan, heat 1.5 cups whole milk with the vanilla seeds and pod (if using) over medium heat until it just begins to steam and small bubbles appear at the edges. Remove from heat. If using vanilla extract, stir it in after heating.

Temper eggs and thicken

Slowly pour about one-third of the hot milk into the egg-sugar mixture while whisking constantly to temper. Then pour the tempered egg mixture back into the saucepan with the remaining milk. Return to medium heat and whisk continuously until mixture thickens and comes to a gentle boil. Boil 30–60 seconds while whisking to cook out the starchy taste.

Finish pastry cream

Remove from heat, stir in 2 tbsp unsalted butter and 1/8 tsp salt until butter melts and cream is glossy. Strain through a fine-mesh sieve into a bowl to remove any lumps and the vanilla pod. Press plastic wrap directly onto the surface to prevent a skin and chill until cold, at least 2 hours.

Prepare glaze

Warm 0.25 cup apricot jam with 1 tbsp water in a small saucepan or microwave until fluid. Strain if desired to remove fruit pieces and skim foam. Keep warm for glazing.

Assemble tartlets

When tart shells are cool and pastry cream is chilled, spoon or pipe a layer of vanilla crème into each tart shell, filling to about 3/4 full (reserve a small amount for finishing if desired). Arrange 3 cups seasonal fruit attractively on top of the crème—berries whole, sliced stone fruit or kiwi fanned, etc.

Glaze fruit

Lightly brush the warmed apricot glaze over the fruit to give shine and prevent drying. Allow glaze to set 10–15 minutes at room temperature.

Finish

Optionally dust with 1 tsp powdered sugar just before serving. Serve within 1 day for best texture; keep refrigerated until serving.